Easy Whole Wheat Scones Food

WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
• Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
• Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

WHOLE-WHEAT SCONES

Steps:

• 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
• 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
• 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
• 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.

SEEDED WHOLE-WHEAT SCONES

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
• Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
• Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine.
• Flour your hands and a spatula, as well as your work surface, and scrape out the dough. Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour.
• Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm.

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
• Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

EASY WHOLE WHEAT SCONES

Steps:

• 1. Preheat oven to 425 oF 2. Sift the flour with the baking powder into a mixing bowl, then add the butter and rub in with your fingertips. Mix in the sugar. Add the egg and the milk and mix to a soft but not sticky dough. 3. Turn the dough out onto a floured board and knead lightly, then press out to a depth of at least ½ inch. 4. Cut the scones out with a 2-inch round cutter and place them on a floured baking sheet. 5. Bake for 12-15 minutes, until the scones are golden-brown and the sides spring back when lightly pressed. Cool on a wire rack, or serve immediately so that the butter melts right into them. Variation: CHEESE SCONES These are delicious to eat warm from the oven, for a quick lunch or supper. They're good buttered, with a little salad, and some fresh, firm tomatoes and crisp celery sticks. Omit the sugar. Add ½ teaspoon mustard powder. a little salt and ½ cup (scant) grated cheese to the mixture. Sprinkle another ½ cup grated cheese on the top of the scones before baking.

WHOLE WHEAT BLUEBERRY SCONES

Steps:

• In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface; gently knead 10 times. , Transfer dough to a baking sheet coated with cooking spray. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. Sprinkle with sugar. , Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

EASY FRUIT SOUP & WHOLE WHEAT SCONES

Steps:

• Scones: Pre heat oven to 375°F.
• Mix together the 2 flours, baking powder, splenda, cinnamon & nutmeg.
• Cut in the butter into the flour until it resembles little kernals of corn.
• Separate 1 egg.
• Set the egg white aside.
• Measure out 1/2 cup of milk, add 1 egg and a yolk, beat until combined.
• Lightly mix the milk/egg with the dry ingredients.
• The mixture only needs enough wet so the dough will hold together, Add a little more milk if needed or if it is a bit too moist add a little more whole wheat flour.
• Turn out on a board and knead a couple of times - the more you handle the dough the tougher your scones will be.
• Cut the dough in two. Flatten each piece into a round circle just over 1/4 deep.
• Place the two circles on a buttered cookie sheet ( I use Release foil instead of buttering the cookie sheet).
• Make a cut across each circle and then across the other way so each will have 4 sections.
• Paint the top of the scones with egg white.
• Bake for apprx 15 minutes or until lightly browned on top and cooked through.
• Soup: Place the apricots, bananas, orange juice, wine, splenda &
• lemon juice in a food processor or blender and process until smooth.
• You may have to do this in a couple of batches, then mix it all together, stir well.
• Chill for at least 1 hour.
• Pour into bowls, lightly float 1/4 cup of blue berries on top of each bowl along with several raspberries (if using)).
• Decorate with a sprig of mint and serve with warm buttered whole wheat scones.

WHOLE WHEAT CRANBERRY SCONES

Steps:

• In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times. , Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

WHOLE WHEAT OAT CINNAMON CHIP SCONES

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients in a large bowl.
• Add cinnamon chips.
• In a separate bowl whisk together wet ingredients.
• Add wet ingredients to dry ingredients (do not over mix).
• Spoon into a greased scone pan.
• Bake for about 30-35 minutes or until lightly browned.

WHOLE WHEAT BANANA SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix both flours, brown sugar, baking powder, and baking soda together in a large bowl. Cut in butter with a pastry blender until dough is loose and crumbly. Add bananas and cut in with the pastry blender. Stir in milk and eggs until just combined; dough will be sticky but should come together into a ball.
• Divide dough in half. Form each portion into a mound on one half of the prepared baking sheet, then pat to flatten into a 3/4- to 1-inch high circle. Use a sharp knife to score each circle into 8 wedges, cutting about 1/3-inch deep.
• Bake in the preheated oven until golden brown, 15 to 17 minutes. Remove from the oven and break scones apart at the score lines.